Delectable Irish Breakfast for a Standard Diet: A Sensory Feast

Allergens

Milk, Eggs

Ingredients

• 6 large eggs
• 1 cup low
• fat milk
• Salt and pepper, to taste
• 2 cups all
• purpose flour
• 4 tsp baking powder
• 2 tbsp sugar
• 1/4 cup cold butter, cubed
• 3/4 cup buttermilk
• 1/2 lb Irish black pudding, sliced into 6 rounds
• 1/2 lb Irish white pudding, sliced into 6 rounds
• 6 Irish breakfast sausages
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 4 tbsp clotted cream
• 1/4 cup chopped parsley

Instructions

1. Preheat the oven to 350°F (175°C). Grease a muffin tin and set aside.
2. In a large bowl, whisk together eggs, milk, salt, and pepper. Set aside.
3. In another bowl, combine flour, baking powder, sugar, and cubed butter. Mix until the mixture resembles coarse crumbs.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Stir in the buttermilk until fully incorporated.
5. Pour the batter into the prepared muffin tin, filling each cup about two thirds full.
6. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before removing from the tin.
7. While the soda bread is baking, cook the sausages and black and white puddings according to package instructions.
8. To serve, slice the soda bread and arrange it on a plate alongside the cooked puddings and sausages. Add mixed berries, a dollop of clotted cream, and a sprinkle of chopped parsley for garnish.

Chef’s Insight

To enhance the aroma, serve the Irish breakfast with freshly brewed coffee or tea.

Notes

This recipe is adaptable to various dietary needs and preferences.